By Robin Asbell Chronicle Books, Aug. 2007 $19.95 (paperback) From whole wheat, oats, and rice to farro, barley, and quinoa, no grain is left unturned in this compendium of more than 75 whole grain recipes. Chef, food writer, and cooking teacher Robin Asbell specializes in natural foods. In her latest cookbook, The New Whole Grains Cookbook, Asbell shares her passion for whole grain goodness. There’s a tasty dish for every meal of the day: Quick Skillet ...
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